Save The July heatwave had everyone in my apartment lying limp on the furniture until I decided homemade ice cream was our only salvation. I spent twenty minutes hunting down the ice cream maker my mother insisted I would need someday and set up a station on the counter. Within hours the kitchen smelled like a candy cane factory and my roommate hovered by the freezer door asking if it was ready yet.
My sister stood by the stove during her first attempt making custard base and watched the thermometer climb with nervous energy until I told her to trust her senses instead. She called me at midnight three days later raving about how she could never eat store bought ice cream again after tasting what real mint should be.
Ingredients
- Heavy cream: This creates the rich luxurious mouthfeel that makes ice cream feel like an actual treat instead of frozen milk
- Whole milk: Balances the heaviness of cream and helps the custard form properly without becoming too dense
- Granulated sugar: Sweetens the base while also interfering with ice crystal formation for smoother texture
- Egg yolks: The emulsifiers in yolks create that velvety French style custard base and prevent ice crystals
- Peppermint extract: Pure extract gives consistent mint flavor unlike fresh leaves which can vary wildly in intensity
- Vanilla extract: Rounds out the sharp peppermint and adds depth that most people cannot quite put their finger on
- Semisweet chocolate chips: Mini chips distribute evenly throughout and provide pockets of chocolate in every spoonful
Instructions
- Warm the dairy mixture:
- Pour cream milk and half the sugar into a medium saucepan and set over medium heat until steam rises from the surface but bubbles do not form
- Prepare the egg yolks:
- Whisk yolks with remaining sugar in a separate bowl until the mixture looks pale yellow and falls from the whisk in ribbons
- Temper the eggs:
- Slowly stream about one cup of hot cream into yolks while whisking furiously to prevent scrambling
- Cook the custard:
- Return everything to the saucepan and stir over low heat until the mixture coats the back of a spoon and leaves a clear line when you drag your finger through it
- Add the flavorings:
- Remove from heat immediately and stir in both extracts along with food coloring if you want that classic mint green look
- Chill completely:
- Pour through a fine mesh sieve to catch any cooked bits then refrigerate for at least three hours or until the mixture is cold to the touch
- Churn the ice cream:
- Freeze in your ice cream maker following the manufacturers directions then toss in chocolate chips during the last two minutes of churning
- Set the texture:
- Transfer to a freezer container and let firm up for two to four hours before scooping
Save My neighbor texted me at eleven asking what smelled like Christmas and ended up staying for an impromptu taste test session on the back porch.
Getting The Mint Just Right
Fresh mint leaves can infuse the cream for a more subtle herbal flavor but extract delivers consistent results every time.
Choosing Your Chocolate
High quality chocolate makes a noticeable difference since the chips are one of the main textures in this dessert.
Making It Ahead
The base keeps for several days in the refrigerator which means you can prep everything ahead and churn when ready
- Chill your storage container in the freezer for twenty minutes before adding fresh ice cream
- Press a piece of parchment directly against the surface to prevent ice crystals from forming
- Let the ice cream sit on the counter for five minutes before scooping for the perfect texture
Save Nothing beats standing at the counter with a spoon and fresh container while chocolate crunches between your teeth.
Recipe Questions & Answers
- → Can I use fresh mint leaves instead of peppermint extract?
Yes, steeping fresh mint leaves in the milk and cream mixture before cooking infuses a natural mint flavor. Just strain them out before adding egg yolks.
- → How do I achieve a smooth creamy texture?
Cook the custard low and slow until it thickens enough to coat the back of a spoon without boiling, then chill thoroughly before churning.
- → Can I substitute dairy with non-dairy alternatives?
Yes, using coconut milk and coconut cream instead of dairy provides a creamy consistency suitable for dairy-free preferences.
- → When should I add the chocolate chips?
Fold in the chocolate chips during the final minutes of churning to ensure even distribution without melting.
- → What tools are essential for preparation?
A medium saucepan, whisk, wooden spoon, fine-mesh sieve, and ice cream maker are key to creating a smooth frozen dessert.
- → Is it necessary to chill the mixture before churning?
Yes, chilling the base thoroughly (at least 3 hours or overnight) ensures a better texture and quicker freezing when churned.